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Apple Crumble Cupcakes

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Delicious spiced cupcakes filled with apple pie filling and topped with both a buttery crumble topping and creamy cinnamon frosting. These cupcakes capture all the flavors of apple crumble in a handheld treat!

Ingredients

Scale

For the Apple Filling:

  • 2 medium apples (Granny Smith or Honeycrisp), peeled, cored and diced small
  • 2 tablespoons unsalted butter
  • 3 tablespoons brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch
  • 2 tablespoons water

For the Cupcakes:

  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1/2 cup milk, room temperature
  • 1/4 cup applesauce

For the Crumble Topping:

  • 1/2 cup all-purpose flour
  • 1/3 cup brown sugar, packed
  • 1/4 teaspoon ground cinnamon
  • Pinch of salt
  • 3 tablespoons unsalted butter, cold and cubed

For the Cinnamon Frosting:

 

  • 1/2 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 2–3 tablespoons heavy cream
  • Pinch of salt

Instructions

  1. Prepare the Apple Filling: In a medium saucepan over medium heat, melt the butter. Add the diced apples, brown sugar, cinnamon, nutmeg, and lemon juice. Cook for 5-7 minutes until apples begin to soften. Mix cornstarch with water to create a slurry, then add to the apple mixture. Cook for another 2-3 minutes until thickened. Remove from heat and let cool completely.
  2. Make the Crumble Topping: Preheat your oven to 350°F (175°C). In a small bowl, combine flour, brown sugar, cinnamon, and salt. Add cold cubed butter and use a fork or pastry cutter to work it into the dry ingredients until crumbly. Spread on a parchment-lined baking sheet and bake for 10-12 minutes, stirring halfway through, until golden brown. Cool completely.
  3. Prepare the Cupcake Batter: Line a 12-cup muffin tin with paper liners. In a medium bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg. In a large bowl, cream together butter and sugar until light and fluffy, about 3 minutes. Add eggs one at a time, beating well after each addition. Stir in vanilla extract. Gradually add the dry ingredients to the wet ingredients, alternating with milk, beginning and ending with dry ingredients. Fold in the applesauce.
  4. Bake the Cupcakes: Fill each cupcake liner about 2/3 full with batter. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  5. Make the Frosting: In a large bowl, beat the softened butter until creamy. Gradually add powdered sugar, mixing on low speed. Add vanilla, cinnamon, salt, and 2 tablespoons of heavy cream. Beat on medium-high speed until light and fluffy, about 3 minutes. Add more cream if needed to reach desired consistency.
  6. Assemble the Cupcakes: Once cupcakes are cool, use a small knife or cupcake corer to remove the center of each cupcake. Fill each cavity with cooled apple filling. Pipe or spread the cinnamon frosting onto each cupcake. Sprinkle generously with the crumble topping.

Serving Suggestions:

 

Serve these cupcakes slightly chilled or at room temperature. For an extra special touch, drizzle with caramel sauce just before serving. These pair wonderfully with coffee, tea, or a glass of cold milk.

Notes

Pro Tips:

  • For the best texture, make sure all refrigerated ingredients (butter, eggs, milk) are at room temperature before mixing the cupcake batter.
  • The apple filling and crumble topping can be made a day ahead and stored in the refrigerator.
  • Don’t overfill the cupcake liners – they will rise during baking.
  • For an extra apple flavor, try using apple cider instead of milk in the cupcake batter.
  • To save time, you can use canned apple pie filling instead of making your own.

Common Mistakes to Avoid:

  • Overmixing the cupcake batter, which can result in dense, tough cupcakes.
  • Not allowing components to cool completely before assembly.
  • Using apples that are too juicy, which can make the filling runny.
  • Applying frosting to warm cupcakes, causing it to melt.
  • Making the crumble pieces too large, which can make the cupcakes difficult to eat.

Storage Instructions:

Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature for about 20 minutes before serving for the best flavor and texture. Unfrosted cupcakes can be stored at room temperature for 2 days or frozen for up to 2 months.

 

Enjoy your Apple Crumble Cupcakes! 

Find it online: https://bakesbliss.com/apple-crumble-cupcakes/